In a mini food processor or blender, puree the peanut butter, coconut milk and soy sauce with 2 tbsp. rice vinegar and 2 tbsp. sriracha.
In a large bowl, whisk the remaining 4 tbsp. rice vinegar and 2 tbsp. sriracha with the sugar and ginger. Add the cucumbers, cabbage and chile; toss. Chill 20 minutes; drain.
Meanwhile, heat a grill over medium-high or a grill panover high. Season the pork with salt and pepper. Grill until grill-marked and cooked through, about 5 minutes per side. Serve the pork and salad with the peanut sauce.